Ricotta & Spinach Stuffed Chicken Recipe

I'll admit it... I was tricked. Duped, even! What I got was way, way different from what I expected.

When I went Pinterest-ing for an indulgent dinner recipe to cook up last Sunday night, I found my target with Two-Thirds Hazel's Spinach & Ricotta Stuffed Chicken recipe. Bingo, I thought. "Ooooooh yeahhhh," said Mike (really, he said this).

And so, preparations began. Ingredients were purchased. Instructions were followed. And suddenly, it dawned on me: this meal isn't "indulgent at all!" In fact, it's pretty healthy! But really, that's kind of the best of both worlds.

So, if you're looking for a healthy, satisfying Sunday dinner, you've come to the right place. Here's what you need:


-2 chicken breasts
-1 tablespoon extra virgin olive oil
-1/2 cup chopped onion
-2 cloves of garlic - minced
-2 cups chopped spinach
-1 cup of ricotta
-salt, pepper
-toothpicks (to secure your chicken together after being stuffed)
-Optional: Parmesan cheese (to add a little more hard "cheese" flavor)


1. Preheat your oven to 400 degrees. Meanwhile, saute the chopped onion, chopped spinach and garlic cloves on the stove (in the tbsp of olive oil).

2. Transfer sauteed vegetables to a mixing bowl, and stir in the cup of ricotta (and Parmesan cheese, if you choose), and salt and pepper to taste.

3. Rinse chicken breasts, and butterfly (useful video tutorial here). Pro-tip: I would also recommend pounding the chicken to flatten out slightly. This will help with the next step of "stuffing" the chicken.

4. Spoon the spinach and ricotta mixture onto the bottom half of the chicken, and fold over the top half, securing with toothpicks (presuming you don't over-stuff your little chickens like I did... in that case pinning them closed is pretty tough, and looks very frankenstein-y).

5. Once the chicken is secured, place in a glass pan lined with foil and cook for approximately 25 minutes, or until chicken is cooked through. If your chickens aren't overflowing with stuffing like mine were, consider browning them in a pan (in melted butter or olive oil) for 2 minutes on each side. But, if they don't seem sturdy enough to withstand some flipping, cooking in the oven will be just fine. 

And that's it! A sneakily healthy, very satisfying dinner recipe. Enjoy!